Moroccan Rice Salad

Balanced and nutritious, this salad can stand alone as a tasty light meal. It’s the perfect way to use upleftover rice. I find it impossible to cook the correct amount of rice, even though I know it will triple in volume. Moroccan Rice Salad has the perfect balance of crunch with herbs, spice, sweet bites and lemony sharpness. The flavor of the salad will improve from resting for a few hours before being served. My Moroccan Rice Salad makes a great accompaniment to lamb.

1 1/2 cup leftover cooked rice or couscous

2 cups shredded raw carrot

3 spring onions, sliced

1/4 cup currants

1/4 cup toasted flaked almonds

1/2 cup finely chopped parsley

1/2 cup finely chopped coriander

1 stick celery finely chopped

1/2 green capsicum diced

½ cup sprouted mung beans

2 tablespoons ground cumin

Zest and juice of 1 lemon

2 cloves garlic pounded to a paste with 1 teaspoon sea salt

Freshly ground black pepper

2 tablespoons olive oil

Mix all the above ingredients together.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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